My Irish Brekkie

Ingredients

• 50 gClonakilty black pudding, chopped
• 2 tbspspicy beetroot hummus
• 4 tspgoats curd
• 1 slicesourdough bread, toasted
• 1egg
• to tastesalt
• to tastepepper
• optionaldill leaves, for garnish
• 1 tbspolive oil

Instructions

1. 1

   Boil the egg

   Lower the egg gently into salted boiling water and cook for 6.5 minutes. Transfer it to ice-cold water for at least 2 minutes, then peel it and keep it in the fridge until you are ready to assemble; this can be done ahead.

2. 2

   Fry the pudding

   Warm the olive oil in a frying pan over medium heat. Fry the chopped black pudding for 4–5 minutes, until crisp.

3. 3

   Assemble the toast

   Spread the hummus over the toasted sourdough. Halve the soft-boiled egg and place it on the hummus, spoon the goats curd around it and over the toast, then scatter the black pudding on top. Finish with dill, if using.

What is an Irish breakfast?

An Irish breakfast is a substantial cooked breakfast associated with Ireland, often featuring eggs and savoury items such as black pudding. This version is a compact Australian-inspired take, serving the ingredients on toast rather than as a full plate.

Beetroot hummus and goats curd bring colour and tang alongside the pudding’s savoury richness. Sourdough gives the toppings a sturdy, crisp base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 5g protein, 7g carbs, 4g fat.

The sourdough and hummus provide most of the carbohydrate, while the olive oil, egg, goats curd and black pudding contribute fat; the egg, curd and pudding also supply protein. For a more balanced plate, serve it with fresh fruit or vegetables alongside.

The ingredients that make it work

Black pudding: chopping it before frying gives the pieces plenty of contact with the pan, helping them crisp around the edges.

Beetroot hummus: its smooth texture makes a creamy layer on the toast, while its earthy sweetness contrasts with the savoury pudding.

Goats curd: spoon it around the egg for a fresh, tangy counterpoint. Toasted sourdough holds the toppings in place.

Getting the egg right

Timing: cook the egg for 6.5 minutes in salted boiling water, then move it straight into ice-cold water for at least 2 minutes. This stops the cooking and makes it easier to handle.

Peeling: peel the cooled egg gently so it stays intact for halving. The method suggests preparing it in advance and keeping it chilled until assembly.

Crisping the black pudding

Pan heat: use medium heat with the olive oil, then cook the chopped pudding for 4–5 minutes. Give it time to brown rather than turning the heat up too high.

Doneness: look for crisp edges before taking it off the heat. If it is still soft, give it a little longer in the pan.

Build the toast in layers

Base: spread the hummus over the toast first so the egg has a soft surface to sit on. Halve the egg and arrange it on top.

Finish: spoon the goats curd around the egg and scatter the crispy pudding over everything. Add dill at the end if you want its fresh, herbal flavour.

When to serve it

This is a quick breakfast or brunch for one, with about 15 minutes of total preparation and cooking time if you make the egg fresh. Prepare the egg ahead to make assembly especially quick.

Serve it straight after adding the warm pudding, while the toast is crisp and the egg and curd are cool and creamy. A simple side of fresh fruit or sliced tomatoes can round out the plate.

Recipe notes & tips

• Have the ice-cold water ready before the egg finishes cooking.
• Chop the black pudding into similar-sized pieces so they crisp at roughly the same rate.
• Use medium heat to brown the pudding without scorching it.
• Toast the sourdough until firm enough to support the toppings.
• Assemble just before serving to preserve the toast’s crispness.
• Add dill at the end so it stays fresh and fragrant.

Variations

• More heat: choose a spicier beetroot hummus for a livelier topping.
• Fresh herbs: add extra dill leaves for a more pronounced herbal finish.
• Runny yolk: keep the egg at the stated 6.5-minute cook for a soft-boiled centre.
• Extra toast: serve with another slice of sourdough if you want a larger meal.
• Peppery finish: add a little more pepper over the assembled toast.

Common mistakes to avoid

• Skipping the ice bath: the egg keeps cooking; transfer it to ice-cold water for at least 2 minutes.
• Cooking the pudding too briefly: it may stay soft; fry it for 4–5 minutes until crisp.
• Using high heat: the pudding can brown too quickly; keep the pan at medium heat.
• Overloading the toast: the toppings can slide off; spread them in an even layer.
• Assembling too early: the toast can soften; add the toppings close to serving.

How to store

The recipe allows the peeled egg to be kept in the fridge until assembly. For the best texture, store the components separately and assemble the toast just before eating; refrigerate any leftovers promptly.

Frequently asked questions